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Spicy and aromatic whole wild mustard seeds can be used whole or ground to add piquancy to dals, pickles, baking and more.

Grown in Lincolnshire.

  • How to use

    For full flavour temper the mustard seeds by gently toasting in a dry pan. Add whole, crushed or ground to dal, baking etc. Use whole for pickling or add water/ vinegar to ground seeds to make mustard paste..

  • Ingredients

    Wild Mustard Seeds (Sinapis arvensis)

    Allergy information

    For allergens see ingredients in bold above

  • Suitable for vegans and vegetarians